There’s nothing quite like steak over an open flame—the sizzle, the aroma, the perfect char that seals in flavor. These steak skewers are designed for just that moment, allowing you to grill with precision and ease. Paired with Mediterranean butter and a touch of smoke from the fire, they deliver a rich, savory centerpiece that brings depth and satisfaction to your summer table.
Grilled Steak Skewers with Summer Vegetables and Mediterranean Butter
Crafted by Dan Solomon
Great for Main Course
Ingredients
2# Tender Steak (NY Strip, Ribeye, Tenderloin) cut into 18 equal cubes (just under 2 oz each)
2 ea Medium Zucchini, cut into 18 large chunks
2 ea Red Bell Peppers, cut into 18 large chunks
1 ea Red Onion, cut into 18 large chunks
Salt and pepper to taste
1# Mediterranean butter, softened
Directions
Set your grill to high. Assemble the skewers: Take 6 skewers, and starting with a piece of beef, insert the skewer into the center of the meat and slide it to the back of the skewer, towards the handle, leaving about 1” between the meat and the handle. Do the same thing with a piece of zucchini, then a bell pepper, then an onion, pushing each ingredient up until it is touching the previous one. Repeat in this order twice more until the skewer is full; you should have 3 pieces of each ingredient on each skewer. Season the meat and veggie skewers on all sides with salt and pepper, then spread a generous amount of Mediterranean butter on all sides. Add any remaining butter to a small pot and place it on the grill to melt. When butter is melted, remove it from the grill and keep it nearby. Add your steak skewers to the grill and sear for about a minute per side, basting lightly with the melted butter, and being mindful of flare-ups. When cooked, transfer to a serving platter and serve immediately.
